Cream of Parsnip Soup

This might be a lovely cream base for other ingredients (or cream of cauliflower, celeriac, or leek perhaps? Or combination thereof)

Here's what I did:

Peel parsnips, chop. Place in a pot with chopped onion. Cover with a mixture of water and chicken bone broth. Add a piece of kombu and ground white pepper. Bring to boil, simmer until parsnips are tender. Remove kombu, reserve for use again. Purée soup in a blender. Return to pot, add finely chopped parsley and 2 Tbs. coconut milk. The coconut milk will lend a creaminess, but is not really enough to make it taste very sweet and coconut-y.

I sometimes add kuzu root starch to coconut milk to help it thicken. You mix 1 Tbs starch with 2 Tbs water and add that to 1 cup coconut milk. Be sure not to boil, or it will turn gummy.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2001